bicktrav Posted June 9, 2014 Share Posted June 9, 2014 Saw a link to this recently and was intrigued. Barrel-aged Sriracha sounds like an unbelievable idea, but the video on Kickstarter states that they age the sriracha in whiskey barrels for 1 month. Can any barrel-flavor be imparted in just one month of aging? I'm skeptical, but hope it's as good as the idea sounds. What do you all think?https://www.kickstarter.com/projects/657999288/sosu-barrel-aged-sriracha Link to comment Share on other sites More sharing options...
ChainWhip Posted June 10, 2014 Share Posted June 10, 2014 OMG that sounds good! Link to comment Share on other sites More sharing options...
theglobalguy Posted June 10, 2014 Share Posted June 10, 2014 Isn't this how Mcilhenny has been making their Tabasco brand? (Yes, recognize it's not Sriracha). Link to comment Share on other sites More sharing options...
DaveOfAtl Posted June 10, 2014 Share Posted June 10, 2014 Yes, it is. Incidentally, I recently read that Tobasco is coming out with their own Sriracha. Not sure whether it will be barrel aged though. Link to comment Share on other sites More sharing options...
bicktrav Posted June 10, 2014 Author Share Posted June 10, 2014 Didn't know that Tabasco was barrel aged. Interesting. I think adding the barrel notes to sriracha could be insanely good, but 1 month in the barrel just doesn't seem like enough time to accomplish that. Link to comment Share on other sites More sharing options...
DaveOfAtl Posted June 10, 2014 Share Posted June 10, 2014 They let the pepper mash age 3 years I believe in ex bourbon barrels, though I think they de-char the staves somehow. The peppers ferment in the barrels. Link to comment Share on other sites More sharing options...
BigRich Posted June 10, 2014 Share Posted June 10, 2014 About 12-13 years ago somebody tried "finishing" scotch in old Tabasco barrels. The result was very hot and undrinkable. However, the entrepreneurs ended up bottling it in small bottles called "Hot Scotch" and marketed it as a condiment. Supposedly it was very good in place of malt vinegar on fish and chips. Link to comment Share on other sites More sharing options...
DaveOfAtl Posted June 10, 2014 Share Posted June 10, 2014 Damn, I'd buy that for my collards. Link to comment Share on other sites More sharing options...
squire Posted June 10, 2014 Share Posted June 10, 2014 Yes, Tabasco is aged in oak barrels for three years. Stopping by Avery Island for a visit is worth the time. Link to comment Share on other sites More sharing options...
BigRich Posted June 10, 2014 Share Posted June 10, 2014 Damn, I'd buy that for my collards.I was a whiskey geek even back then but it didn't make it this side of the pond. Link to comment Share on other sites More sharing options...
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